Ingredients: I know muffins are not typically Irish, but I add some good Irish oatmeal to these blueberry-banana muffins, which definitely gives them an Irish twist. Muffins are my favorite, easy, grab-and-go breakfast at the weekend. I love to whip up a batch on Friday evening, to make sure I get a head start on Saturday morning mayhem, which usually reigns supreme in our house.
2 cups of all-purpose flour (300g/12oz plain flour)
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 cup of brown sugar (100g/4oz brown sugar)
1/2 cup of porridge oats (50g/2oz porridge oats)
2 ripe bananas (mashed)
1 and 1/2 cups fresh blueberries (200g/6oz fresh blueberries)
1/2 cup buttermilk (125ml/5oz buttermilk )
2 large eggs
2 ounces butter (50g/2oz butter)
Preheat the oven to 350° Fahrenheit/180° Celsius. Line a 12-hole muffin tray
with paper baking cases.
Sift the flour, baking soda and baking powder into a large mixing bowl.
Add the sugar and the oats and mix well together.
In a separate bowl whisk the eggs and buttermilk together.
Then add the melted butter.
Mash the bananas and mix through the eggs and buttermilk.
Make a well in the center of the dry ingredients. Pour in the wet ingredients
and stir together gently to form a loose batter. Do not overmix.
Add the blueberries and mix through the batter gently.
Divide the batter between the 12 lined muffin cases. Use all of the batter. Each
muffin hole will be fairly full.
Mix the brown sugar and oatmeal for the topping. Sprinkle on top of each muffin.
Bake in the pre-heated oven for 18 to 20 minutes, until the muffins rise and are
a golden brown color.
Cool for 5 minutes in the tray before transferring to a wire tray to cool